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Spicy Harissa Veggie Barley Bowls

Spicy Harissa Veggie Barley Bowls

with Zucchini, Golden Raisins, Chermoula & Lemon Yogurt

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Barley is the OG. It’s one of the earliest domesticated grains, yet its chewy texture and nutty flavor are still a favorite. In these spicy veggie bowls, our chefs opted for quick-cooking pearled barley as a hearty base for harissa-roasted zucchini, bell pepper, and onion. A classic chermoula and lemon yogurt are drizzled over top, then everything’s sprinkled with feta, toasted almonds, and golden raisins. If you like, mix everything together for barley in every bite!

Tags:MediterraneanSpicyVeggieClimate Superstar
Allergens:WheatMilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time15 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Pearl Barley

(ContainsWheat)

1 unit

Zucchini

1 unit

Bell Pepper

1 unit

Red Onion

¼ ounce

Cilantro

1 unit

Lemon

1 tablespoon

Harissa Powder

4 tablespoon

Yogurt

(ContainsMilk)

1 teaspoon

Garlic Powder

1 teaspoon

Chili Flakes

½ ounce

Sliced Almonds

(ContainsTree Nuts)

2 unit

Veggie Stock Concentrate

1 ounce

Golden Raisins

½ cup

Feta Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

1.5 tablespoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate98 g
Sugar27 g
Dietary Fiber18 g
Protein17 g
Cholesterol25 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Zester
Baking Sheet
Small Bowl
Small Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a small pot, combine barley, 21⁄2 cups water (4 cups for 4), and a big pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until barley is tender and water has absorbed, 25-30 minutes. • Keep covered off heat until ready to use in step 6. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before barley is done, add a splash of water.

2

• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, core, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Zest and quarter lemon. Pick cilantro leaves from stems; finely chop leaves.

3

• Toss zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil, 3⁄4 tsp harissa powder (1 1⁄2 tsp for 4 servings), salt, and pepper. (Be sure to measure the harissa powder—we sent more! Use less if you prefer less heat.) • Roast on top rack until veggies are tender and browned, 15-18 minutes. (For 4, divide between 2 baking sheets; roast on top and middle racks.)

4

• In a small bowl, combine yogurt and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a separate small bowl, combine cilantro, 1 1⁄2 TBSP olive oil, 1⁄4 tsp garlic powder (you’ll use the rest later), a squeeze of lemon juice, and a pinch of chili flakes to taste (use 3 TBSP olive oil and 1⁄2 tsp garlic powder for 4 servings). Season with salt and pepper.

5

• Heat a small, dry pan over medium-high heat. Add almonds and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Remove pan from heat.

6

• Drain any excess water from barley if necessary; fluff with a fork. Stir in stock concentrates, raisins, remaining garlic powder, a squeeze of lemon juice, and as much remaining lemon zest as you like. Season with salt and pepper. • Stir half the roasted veggies into pot with barley. • Divide barley mixture between bowls; top with remaining veggies, feta, and almonds. Drizzle with lemon yogurt and chermoula. Serve with any remaining lemon wedges and remaining chili flakes on the side.